Infrared portable broiler

ABSTRACT

The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.

BACKGROUND OF THE INVENTION

1. Technical Field

The present invention relates to an infrared portable broiler. Moreparticularly, the present invention relates to a portable device forcooking food items from above to allow the food to drip away from theheating element. Specifically, the present invention relates to aninfrared-style broiler sized to be portable, safe, and occupy minimalspace, while still providing surface area for use in warming foods.

2. Background Information

Heretofore, there have existed broilers or ovens for which to heat fooditems. Similarly, there have existed portable grills for use in campingor tailgating activities. These portable food-heating devices are of agrill-type of structure where the heating element is underneath theitems to be cooked. Some of these are supplied by electrical means andsome by natural gas. However, inasmuch as the heating element is placedbelow the item to be cooked, the food tends to drip down onto the flameor heating element which generates an immediate scorching flame whichjumps up towards the food for a fraction of a second. This is not only adangerous situation from a safety standpoint, the food itself tends tobe seared or burned unevenly resulting in uneven blackened portions ofthe food.

In addition to the above, the existing portable grills use a directflame to heat the food and are either permanently open to the elements,or have a lid which releases a majority of the heat when opened. Thisprovides a huge variance in the temperature output and overall cookingexperience. Further still, the existing portable grills provide anoverall heating footprint which is entirely occupied by the gridiron orgrilling surface. Existing grills occupy an entire table or truck tailgate, with no room for other foods or tailgating items. If one wishes tokeep a pan of beans or chili warm, yet not directly over a flame, one isrequired to occupying a large portion of the grilling surface with thepan and extinguish the flame, or to place the item entirely away fromthe grill.

Therefore, a need exists in the art to provide a portable style foodpreparation and heating unit which prevents or neutralizes the problemof the food dripping onto the heating element. The need also exists forcooking food via an alternative to a direct flame. Further, the needalso exists to provide additional surface area for use in warming foodwithout occupying the primary grilling area.

SUMMARY

In one aspect, the invention may provide a portable broiler comprising:a housing, a cooking chamber defined by the housing, a grilling surfacedisposed in the cooking chamber, and a heating unit disposed above thegrilling surface and selectively operable in one of a broiling state anda non-broiling state, whereby the heating unit heats the grillingsurface when the heating unit is in the broiling state.

In another aspect, the invention may provide a portable broilercomprising: a housing, a warming surface disposed on the housing, agrilling surface removably disposed in the housing, and a heating unitdisposed in the housing and operable to simultaneously heat the grillingsurface and the warming surface, whereby the heating unit disposedbetween the warming surface and the grilling surface.

In another aspect, the invention may provide a method for cooking anitem of food on a grilling surface, the method comprising the steps of:positioning a heating unit above the grilling surface, positioning awarming surface above the heating unit, directing an amount of heatdownwardly from the heating unit towards the grilling surface, andheating the warming surface from below via radiant heat from the amountof heat.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

Preferred embodiments of the invention, illustrated of the best mode inwhich Applicant contemplates applying the principles, are set forth inthe following description and are shown in the drawings and areparticularly and distinctly pointed out and set forth in the appendedclaims.

FIG. 1 is a perspective view of an embodiment of the infrared portablebroiler of the present invention;

FIG. 2 is a view similar to FIG. 1 with portions cut away to view theinternal cooking chamber of an embodiment of the present invention;

FIG. 3 is a side cross-sectional view taken on line 3-3 of FIG. 1;

FIG. 4 is a side cross-sectional view taken on line 4-4 of FIG. 1;

FIG. 5 is a front cross-sectional view taken on line 5-5 of FIG. 1;

FIG. 6 is a perspective view similar to FIG. 1 showing the drawerassembly extended outwardly away from the cooking chamber;

FIG. 7 is a view similar to FIG. 6 showing the drawer assembly retractedinto the cooking chamber;

FIG. 8 is a side cross-sectional view taken generally along line 4-4 ofFIG. 1 showing the drawer receiving assembly moving upwardly; and

FIG. 9 is a view similar to FIG. 5 taken on line 5-5 of FIG. 1 showingthe drawer receiving assembly moving upwardly.

Similar numbers refer to similar parts throughout the drawings.

DETAILED DESCRIPTION OF THE INVENTION

The infrared portable broiler of the present invention is shown in FIGS.1-9 and is indicated generally at 1. As shown in FIGS. 1 and 2, infraredportable broiler 1 includes a main body or housing 2 which is generallybox shaped and defines a cooking chamber 3 therein. Cooking chamber 3 issized to receive a drawer assembly 5 which is slidably engaged with adrawer receiving assembly 7 (FIG. 2). Cooking chamber 3 is generallydefined by a bottom wall 10, a back wall 12, a pair of sidewalls 11, anda plate 71 having various features described in detail below.

When viewed from the exterior, infrared portable broiler 1 includes apair of handles 9 extending into corresponding sidewalls 11. Onesidewall 11 features a hose 15 extending therethrough to be received bya regulator 13. Regular 13 is typically connectable with a propanecanister 17 for supplying propane or any other gaseous mixture throughregulator 13 and into hose 15.

As shown in FIG. 1, infrared portable broiler 1 includes a front wall19. Front wall 19 is shown in FIG. 1 made up of several end plates fromsubcomponents all abutting one another to form the overall general frontwall 19. Front wall 19 defines an opening 40 to cooking chamber 3.Extending through and outwardly away from front wall 19 is a push button21 and a series of vent flanges 23 proximate a corresponding series ofvents (not shown) defined by front wall 19. An adjustment track 25 isalso defined by front wall 19 and provides an opening for an adjustmentrod 27 to extend therethrough. Adjustment rod 27 terminates in a knob 29to be used as a handle for actuating rod 27. Track 25 includes at leastone cam channel 31, shown in FIG. 3 as three cam channels 31 arranged ina vertically extending series.

As shown in FIGS. 1 and 3, a flat warming surface 33 is disposeddirectly above cooking chamber 3 and includes a general front area 35,opposite back area 37, and two spaced apart side areas 39. Extendingupwardly and away from warming surface 33 and proximate back area 37 isa vented backstop 41. Backstop 41 includes a front wall 43 which definesa series of vents 45 (FIG. 3) therein and includes a correspondingseries of vent flanges 47 extending outwardly away therefrom.

As shown in FIGS. 3, 4, and 6, infrared broiler includes a heating unit49 disposed above cooking chamber 3. Heating unit 49 includes a bracket51 or collar abutting the interior surface of side wall 11 and used tosecure and hold hose 15 therein. Extending from bracket 51 is a nozzle53 for expelling gas mixture into a tube 55 formed of metal in a generalcylindrical shape. Tube 55 extends from a first end 57 proximate nozzle53 to a second end 59. Second end 59 extends into a first chamber 61which is contained within a second chamber 63. First chamber 61 isformed having a general rectangular cross-sectional shape as shown inFIG. 3, and defines several openings 65 therein. Second chamber 63 issized to contain first chamber 61, as well as receive a portion of tube55 therethrough.

As shown in FIGS. 3 and 5, second chamber 63 is formed by way of a bentor stamped wall 67, commonly formed of a metal material. Wall 67 definesa stepped recess 69 and is secured to a plate 71 which extends generallyin the interior cooking chamber 3 from front wall 19 to a vented backstop 41, which will be discussed in more detail below. Plate 71 definesan opening 73 generally aligned with the overall shape of second chamber63. Plate 71 provides a lip 75, whereby lip 75 generally surroundsopening 73. As shown in FIGS. 3 and 5, the sizing and placement of lip75 in conjunction with stepped recess 69 forms a pocket 77 around theperiphery of opening 73. Pocket 77 is sized to receive a peripheral edge79 of a ceramic tile 81. Ceramic tile 81 may be formed in a singlemonolithic tile or several tiles combined to fit within pocket 77.Ceramic tile 81 defines several channels 83 extending entirely throughceramic tile 81 and generally from second chamber 63 to opening 73. Astarter 80 is disposed proximate opening 73 within cooking chamber 3.Starter 80 is connected to push button 21 such that starter 80 ignitesthe gas when push button 21 is depressed.

As shown in FIGS. 2, 3, and 5, drawer assembly 5 includes a base plate85 which is generally monolithic and folded or stamped into the desiredshape. Base plate 85 includes a stepped region which defines a drip pan87 and a ledge 89. Ledge 89 is formed to receive a removable gridiron 91thereupon. More particularly, ledge 89 includes a top surface 90 and abottom surface 92, whereby gridiron 91 rests upon top surface 90. Afront plate 93 extends from base plate 85 and is formed in a generallyelongated rectangular shape with a handle 95 extending outwardly awaytherefrom.

As shown in FIGS. 2-5, drawer assembly 5 is slidably and removablyreceived within drawer receiving assembly 7. Drawer receiving assembly 7includes two spaced apart side plates 97 connected by way of a backplate 99 and a bottom plate 101. Similar to a kitchen cabinet drawer,the drawer element of broiler 1 includes a set of rollers secured to thedrawer receiver and a set of rollers secured to the drawer itself.Specifically, drawer assembly 5 includes a set of rollers 102 and drawerreceiving assembly 7 includes a set of rollers 106. As shown in FIGS. 3and 5, rollers 102 are rotatably secured to side plates 97 of drawerreceiving assembly 7 while rollers 103 are rotatably secured to drawerassembly 5 by way of bracket 104. Rollers 102 and 103 provide a rollingsurface for easily moving drawer assembly 5 in and out of cookingchamber 3 in a kitchen cabinet drawer style of movement. Rollers 102rollably abut bottom surface 92 of ledge 89 (FIG. 3), while rollers 103are rollably disposed in a channel 96 which defines a roller void 100.Roller void 100 receives rollers 103 therein and allows rollers 103 tomove therein from a back area 96A of channel 96 to a front area 96A ofchannel 96. When a user wishes to remove drawer assembly 5 completelyfrom housing 2, the user manually lifts drawer assembly 5 such thatrollers 103 slide out of channel 96 by way of a notch 98 defined therein(FIG. 2). Thus, drawer assembly 5 becomes free of channel 96 andthereafter may be removed from housing 2 for cleaning, repair, etc.

As shown in FIGS. 2-5, drawer receiving assembly 7 may be verticallyadjusted, which in turn adjusts the vertical positioning of drawerassembly 5. To that end, each side plate 97 receives a bracket 103secured thereto having a first end 105 and a spaced apart second end107. A similar pair of brackets 109 are secured to a corresponding pairof brace walls 110 disposed in cooking chamber 3 (FIG. 9). Each bracket109 includes a first end 111 and a spaced apart second end 113. An upperarm 115 extends between each pair of brackets 103 and 109. Specifically,for each upper arm 115, a first end 117 is rotatably secured to firstend 105 of bracket 103, while a second end 119 is rotatably secured tofirst end 111 of bracket 109. Similarly, a lower arm 121 extends betweeneach pair of brackets 103 and 109. However, while a first end 123 oflower arm 121 is rotatably secured to second end 107 of bracket 103, asecond end 125 of lower arm 121 is not secured to second end 113 ofbracket 109. Second end 125 of lower arm 121 is instead secured to apivot rod 127 by way of a weld or other peripheral secure connectionsuch that lower arm 121 rotates with pivot rod 127 as pivot rod 127rotates. Pivot rod 127 extends through second end 113 of bracket 109 andthrough each brace wall 110 and rotates therein. As shown in FIG. 2, rod27 is secured to a plate 129 which is in turn secured to pivot rod 127.A spring 131 is secured at one end to plate 129 and secured at the otherend to back wall 12 by one of a series of openings defined therein.Spring 131 provides an upward bias on plate 129 and in turn on pivot rod127. Further, by way of upper arms 115 and lower arm 121, spring 131provides and upward bias on the entire drawer receiving assembly 7.

As shown in FIGS. 3 and 9, infrared broiler 1 also includes a seconddrip pan 140. Drip pan 140 includes a front wall 142, a bottom wall 144,and a surround wall 146 defining the interior cavity used to containdrippings. Drip pan 140 is manually removable by way of a user simplypulling on drip pan 140 to extend it outwardly away from housing 2 forcleaning, repair, etc. Drip pan 140 is convenient for catching andcontaining any drippings or spatter which is expelled from the cookingitems while the user has drawer assembly 5 in the opening position (FIG.6). The primary drip pan 87 necessarily moves with drawer assembly 5 asit is manually pulled out of cooking chamber 3. Thus, drip pan 140remains to catch any material or grease which may be expelled intocooking chamber 3.

As shown in FIGS. 1 and 3, infrared broiler 1 includes warming surface33. Warming surface 33 is a flat elongated surface sized for receivingpans, bowls or other items thereupon. At the outset, one familiar withthe art will readily understand space is typically limited in theenvironment for which infrared broiler 1 is intended. A tailgatingenvironment, camping environment, or other such outdoor activities,typically have limited surface or counter space for which to placeitems. Particularly, items which are hot or warm are difficult to safelyset aside in such an environment. Further, during a camping ortailgating event, there are numerous items for which it would bebeneficial to keep warm during the activities. For example, it is highlydesirable to keep a pan of baked beans warm during an event so that anyindividual may quickly add this food to their plate and be able toconsume it in a warm state. As such, warming surface 33 is warmed byradiant heat from cooking chamber 3 with an infrared broiler 1.

As shown in FIGS. 3 and 9, and in particular Arrows A, first chamber 61and second chamber 63 receive the propane/air mixture and agitate ittherein. Thereafter the propane/air mixture moves towards and throughchannels 83 in ceramic tiles 81 and is ignited by way of starter 80.Heat generated from the flames F of the ignited propane/air mixture isinitially expelled downwardly towards drawer assembly 5, as shown asheat lines H. It is commonly understood that heat rises and therefore bypositioning warming surface 33 directly vertically above the primaryheat source within infrared broiler 1, this heat may be recaptured andreused to heat warming surface 33.

As shown in FIGS. 1 and 3, infrared broiler 1 includes vented back stop41 extending generally orthogonally outwards from warming surface 33. Asshown by way of Arrows E, vented back stop 41 is in fluid communicationwith cooking chamber 3 and purposely vents heated air from withincooking chamber 3 through vents 45 generally towards warming surface 33.This may be understood to be a path from heating unit 49 to back stop41, as illustrated by Arrows E. The path is partially defined by plate71 which is angled with respect to warming surface 33 and abuttingceramic tiles 81. As shown particularly in FIG. 3, plate 71 is angledsuch that the heat produced through ceramic tile 81 is directed slightlytowards the interior of cooking chamber 3. This recycles the heat andallows it to efficiently remain within cooking chamber 3 longer andeventually be expelled generally through vents 45 and absorbed intowarming surface 33. Thus, warming surface 33 is kept warm by twoseparate and efficient methods, the first being the heat from cookingchamber 3 radiating directly upwardly towards warming surface 33, thesecond being the heated air from cooking chamber 3 moving in thedirection of Arrows E and outwardly from vents 45 towards warmingsurface 33.

Vented back stop 41 also provides a safety feature for items placed onwarming surface 33 in that these heated plates or bowls of food are noteasily able to fall off the backside of infrared broiler 1. Vented backstop 41 also provides a barrier for children or other individuals fromreaching warming surface 33 from behind infrared broiler 1. Thus, notonly does warming surface 33 provide a convenient area for placingfoodstuffs, warming surface 33 also provides radiant heat to these itemsto keep these items warm. Further, by combining warming surface 33 withvented back stop 41, warming surface 33 remains safe from unwantedaccess from behind infrared broiler 1, as well as unwanted spillage offood off of the back of warming surface 33.

Another feature of the present invention relates to the orientation ofback stop 41 with respect to cooking chamber 3. As shown in FIG. 4,infrared broiler 1 in general, and front wall 19 in particular, definesopening 40 as a passageway into cooking chamber 3. Opening 40 isoriented such that opening 40 is proximate front area 35 while back stop41 is proximate back area 37. This orientation of opening 40 withrespect to back stop 41 allows a user to operate infrared broiler 1 bystanding directly in front of opening 40. This further blocks childrenor other users and prevents potential harm done via the heat of infraredbroiler 1 from this side. A user may position broiler 1 such that onlythe back portion is accessible by others. As such, back stop 41 isdisposed proximate back area 37 to further restrict access to the heatof broiler 1 and to form an extended wall-like structure directly facingthose who may be at risk. This eliminates the possibility of a child orunfocused adult from being burned by infrared broiler 1.

In operation, a user transports infrared broiler 1 to a desired locationsuch as a sporting event or a camp ground via an automobile or othersimilar transportation mechanism. The user then connects a smallportable propane canister such as canister 17 to regulator 13. The userignites the propane and starts heating unit 49 in the typical mannercommonly used in the prior art, namely, by pushing or depressing pushbutton 21, which in turn creates a spark via starter 80 within cookingchamber 3. This spark ignites the gas seeping through ceramic tile 81from first chamber 61 and second chamber 63. The gas is received withinfirst chamber 61 and 63 via nozzle 53, hose 15, and regulator 13 fromthe primary source of propane canister 17. Air from the exterior ofhousing 2 is also pulled into tube 55 via second first end 57, which ispartially open for this purpose.

While igniting gas within a cooking unit by way of the previouslydescribed method is well known in the prior art, broiling food via aninfrared burner in a portable unit is not known in the prior art,particular via a propane source. For some background, infrared heatingof food items works by igniting a gaseous fuel to super heat a ceramictile, causing it to emit infrared radiation by which the food is cooked.The thermal radiation is generated when heat from the movement ofcharged particles within atoms is converted to the electromagneticradiation in the infrared heat frequency range. The benefits are thatthe heat is uniformly distributed across the cooking surface and thattemperatures reach over 900° Fahrenheit, allowing users to sear itemsquickly. Infrared cooking differs from other forms of grilling, whichuse hot air to cook the food. Instead of heating the air, infraredradiation heats the food directly. The benefits of this are a reductionin preheat time and less drying of the food. Grilling enthusiasts claimthat food cooked on an infrared system tastes similar to food fromchargrills. Enthusiasts also say that food cooked using infrared methodsseem juicier. Also, infrared heating has the advantages of instantignition, better heat control, and a uniform heat source.

The infrared heating benefits and methods described above are shown inFIGS. 3 and 9. With respect to FIG. 3, Arrows A show the movement ofgas/air mixture within first chamber 61 and second chamber 63. Withrespect to FIG. 9, Arrows A are shown to reflect the movement of gas/airmixture in the direction of ceramic the 81. As gas/air mixture enterstube 55 via nozzle 53, it travels in the directions of Arrows A. As themixture travels through channels 83 in ceramic tiles 81, starter 80 andpreviously ignited gas ensure that the mixture ignites to form flames Fand heat H as it travels through channels 83. Ceramic tile 81 is therebysuperheated causing it to emit infrared radiation by which the food iscooked. This provides a very high temperature within cooking chamber 3directed downwardly towards any food disposed on gridiron 91. Further,temperatures can be greater than 900° Fahrenheit within cooking chamber3. These features represent an enormous improvement over typicalportable grills. For example, as shown in FIG. 9, several hamburgerpatties 131 are shown disposed on gridiron 91. These hamburger patties133 are receiving a tremendous amount of even and uniformly distributedinfrared heat via ceramic tile 81 disposed directly above. Drip pan 87is disposed directly below hamburger patties 133 oriented to receive anydrippings 135 emitted from hamburger patties 133. Note that drippings135 are travelling away from ceramic tile 81 during the natural cookingprocess. This allows ceramic tile 81 to remain free of any grease orother debris emitted by the food being cooked. This ensures ceramic tile81 remains clean and extends the life of ceramic tile 81. Thisorientation of ceramic tile, hamburger patties 133, and drip pan 87 alsoensures no additional flame, scorching, or jumping is generated bydrippings 135, as is commonly seen in the prior art. Without scorchingflames jumping towards the food, the food is cooked more evenly andwithout unwanted burning or charring.

As shown in FIGS. 1, 2, 4, and 8, a user may adjust the overall heightof drawer assembly 5 and drawer receiving assembly 7 within cookingchamber 3. As shown in FIG. 1, knob 29 extends outwardly away from frontwall 19 and is readily accessible by the user. As discussed previously,rod 27 connected to knob 29 is biased upwardly by way of spring 131.This allows the user to manually move knob 29 out of a particular camchannel 131 within track 25 and into another cam channel 31 whichreflects a different vertical height within cooking chamber 3. As shownin FIG. 4, drawer receiving assembly 7 is set on the lowest heightwithin cooking chamber 3. Contrast to FIG. 4 to FIG. 8, whereby drawerreceiving assembly 7 has been repositioned by the user into the topmostor highest vertical height within cooking chamber 3. While bracket 109and the associated mechanical linkages thereon remain generallystationary within cooking chamber 3, bracket 103 moves along with drawerreceiving assembly 7. To add stability and leverage, upper arm 115 andlower arm 121 mechanically link bracket 109 and bracket 103. As a usermanually manipulates rod 27, plate 129 moves pivot rod 127 which in turnmoves lower arm 121. Lower arm 121 is connected to bracket 103 generallyabout the midpoint of side plates 97. This allows movement of drawerreceiving assembly 77 vertically upwardly or downwardly while theoverall orientation of drawer assembly 5 remains generally horizontal.One would readily understand that any movement of drawer receivingassembly 77 proximate the front or back of side plates 97 would tip ortilt drawer assembly 5 within drawer receiving assembly 7 in anon-horizontal manner. Thus, the present invention allows the user toactuate and move the food disposed on gridiron 91 vertically withincooking chamber 3 while maintaining a horizontal orientation for thefood.

As discussed previously, infrared broiler 1 includes opening 40 disposedin front wall 19, which provides an opening to cooking chamber 3.Opening 40 provides a method for the user to cook and view food withoutreleasing the heat inside cooking chamber 3. As such, cooking chamber 3is free of a lid and is not exposed to the exterior of broiler 1 exceptby way of opening 40. Prior art portable grills typically contain anopen flame, which requires significant constant fuel to maintain a hightemperature. Similarly, other prior art portable grills may contain alid over the flame. However, when a user opens the lid to check on thefood items, all of the heat which has built up inside the grill isthereby released. This swing in temperature from built up heat toreleased heat prevents a steady heating of the food inside. Conversely,infrared broiler 1 incorporates a new paradigm in portable cooking viaopening 40. Opening 40 is oriented such that the heat is constant withincooking chamber 3, is not exposed to the elements, and does not loseheat when a user checks the food. The improved heat control of infraredbroiler 1 provides a steady heat source to the food with the benefit ofcooking the food more evenly.

Another feature of infrared broiler 1 which works in conjunction withopening 40 is the overall angled nature of plate 71. This can best beseen in FIG. 3, where plate 71 is non-horizontal within cooking chamber3. The angled nature of plate 71 allows heat from first chamber 61 andsecond chamber 63 to recirculate from the front to the back of thecooking chamber and generally away from opening 40. This further worksto maintain the constant and improved heat control of infrared broiler 1as heated air is constantly flowing away from opening 40.

While infrared heating is shown and described herein as an exemplaryembodiment of the present invention, all of the concepts and featuresare contemplated for use with an electric style broiling system. Thissystem would necessarily include an electrical power input, for exampleby way of a power cord connectable with an outlet. Rather than ceramictiles, the electric current is transferred through a resistance coilwhich heats to a desired temperature and emits heat. Radiant heat fromthe resistance coil warms warming surface 33 in the same fashion as theinfrared system described above.

In summary, in one aspect, the invention may provide a device similar toportable broiler 1, which may include housing 2, cooking chamber 3defined by housing 2, a grilling surface which may be in the form ofgrid iron 91 disposed in cooking chamber 3, and heating unit 49 disposedabove grid iron 91 and selectively operable in one of a broiling stateand a non-broiling state, whereby heating unit 49 heats grid iron 91when heating unit 49 is in the broiling state. Portable broiler 1 mayalso include ceramic tiles 81 disposed in cooking chamber 3, whereinceramic tiles 81 are heated in the broiling state. Still further,portable broiler 1 may include warming surface 33 disposed above heatingunit 49, whereby heating unit 49 heats warming surface 33 when heatingunit 49 is in the broiling state. Portable broiler 1 may include backstop 41 proximate warming surface 33 and may include plurality of vents45 defined by back stop 41. As shown in FIG. 3 via Arrows E, vents 45may be in fluid communication with cooking chamber 3 and may be orientedto vent fluid toward warming surface 33. Portable broiler 1 is adaptedto rest on a base surface (not shown) which preferably orients warmingsurface 33 generally parallel to the base surface. Portable broiler 1may include plate 71 (FIG. 3) which is disposed in cooking chamber 3.Plate 71 may be non-parallel with warming surface 33. This aids inventing the heated air from cooking chamber 3 towards back stop 41, asshown by Arrows E in FIG. 3. Vented back stop 41 may extend orthogonallyfrom warming surface 33, as shown in FIGS. 1 and 3. While any fuel orpower source is encompassed by the present invention, preferably broiler1 is formed to receive portable propane canister 17, as shown in FIG. 1.

In another aspect, the invention may provide a device similar toportable broiler 1, which may include housing 2, warming surface 33disposed on housing 2, a grilling surface which may be in the form ofgrid iron 91 removably disposed in housing 2, and heating unit 49disposed in housing 2 and operable to simultaneously heat grid iron 91and warming surface 33, whereby heating unit 49 is disposed betweenwarming surface 33 and grid iron 91. Broiler 1 may further include backstop 41 extending from warming surface 33. As shown in FIG. 3 by way ofArrows E, broiler 1 may include plurality of vents 45 which are in fluidcommunication with grid iron 91. Broiler 1 may include ceramic tiles 81disposed in heating unit 49 and plate 71 disposed in housing 2 andadjacent to ceramic tiles 81 (FIG. 3), whereby plate 71 is non-parallelwith warming surface 33. Portable broiler 1 may also include drawerassembly 5 removably disposed in housing 2, drip pan 87 removablydisposed in drawer assembly 5, and drip pan 140 removably disposed inhousing 2.

In another aspect, the invention may provide a method for cooking anitem of food on a grilling surface such as grid iron 91. The method mayinclude the steps of: positioning heating unit 49 above grid iron 91,positioning warming surface 33 above heating unit 49, directing anamount of heat downwardly from heating unit 49 towards grid iron 91, andheating warming surface 33 from below via radiant heat from the amountof heat. The method discussed above may also include the step of ventingradiant heat from the amount of heat through back stop 41 and ontowarming surface 33. The method may also include the step of forming apath from heating unit 49 to back stop 41, whereby the path is partiallydefined by plate 71 which abuts ceramic tiles 81. This path isillustrated by way of Arrows E in FIG. 3. The method discussed above mayfurther include the step of biasing grid iron 91 toward heating unit 49,as shown in FIG. 5 by way of spring 131. Finally, the method may alsoinclude the step of connecting portable propane canister 17 to heatingunit 49 provide fuel for heating unit 49.

In the foregoing description, certain terms have been used for brevity,clearness, and understanding. No unnecessary limitations are to beimplied therefrom beyond the requirement of the prior art because suchterms are used for descriptive purposes and are intended to be broadlyconstrued. Therefore, the invention is not limited to the specificdetails, the representative embodiments, and illustrative examples shownand described. Thus, this application is intended to embracealterations, modifications, and variations that fall within the scope ofthe appended claims.

Moreover, the description and illustration of the invention is anexample and the invention is not limited to the exact details shown ordescribed. References to “the preferred embodiment”, “an embodiment”,“one example”, “an example”, and so on, indicate that the embodiment(s)or example(s) so described may include a particular feature, structure,characteristic, property, element, or limitation, but that not everyembodiment or example necessarily includes that particular feature,structure, characteristic, property, element or limitation. Furthermore,repeated use of the phrase “in the preferred embodiment” does notnecessarily refer to the same embodiment, though it may.

The invention claimed is:
 1. A method for cooking an item of food on agrilling surface, the method comprising the steps of: positioning aheating unit above the grilling surface; positioning a warming surfaceabove the heating unit; directing an amount of heat downwardly from theheating unit towards the grilling surface; heating the warming surfacefrom below via radiant heat from the amount of heat; venting radiantheat from the amount of heat through a vented back stop and onto thewarming surface; and forming a path from the heating unit to the ventedback stop, whereby the path is partially defined by an angled platewhich abuts a ceramic tile.
 2. The method of claim 1, further comprisingthe step of biasing the grilling surface towards the heating unit. 3.The method of claim 2, further comprising the step of connecting aportable propane canister to the heating unit to provide fuel for theheating unit.